Multiple Cookbook Giveaway: A Recipe for Recipes!

** Entries for the Giveaway are now closed! The winners will be posted shortly **

9 Cookbooks – Up to 9 Winners! – Do you ever find yourself hoarding cookbooks for years and years, in hopes that they may prove useful one day? Cookbooks, foodie magazines, if it is recipe related, then I confess to an addiction. The fact that I also reviewcookbooks really doesn’t help.

It is rare that I ever come across a cookbook that I really don’t like, but many just don’t fit my day to day style or dietary needs. So I am using our move as a wonderful excuse to clean things out and pass these unused, like-new cookbooks onto some people who can use them, which could include you!

These are cookbooks I have reviewed for Go Dairy Free (all are helpful for dairy-free living, some are also vegan, multiple food allergy-friendly, gluten-free, etc.), so I will link to my reviews for more information.

Because of the whole dairy-free cookbook theme thing, I am going to do something a little different on the giveaway this time around. Here is how it will work:

Share a dairy-free recipe that you enjoy in the comments for this post and you will be entered to win your book(s) of choice! As a bonus, I will compile the “winner” recipes and feature them on Go Dairy Free with credits to you (and link to your blog if applicable). I spend so much time experimenting and posting recipes myself, but I really want to know more about the wonderful foods that you all enjoy most!

Here are some general guidelines or un-guidelines:

This need not be a fancy recipe and you need not always be dairy-free yourself. But the recipe should be free from milk-based ingredients (vegan recipes are welcome, but eggs and meat are okay too).

It can be a recipe that is already shared on your blog or otherwise … as long as it is a recipe that represents you and the foods you enjoy.

Recipes for the fall or for the holiday season are encouraged (but not necessary), to keep them timely for everyone who would like to trial them!

Please, no copyright infringement, and give credit where credit is due.

Post the recipe in the comments section, and also note which cookbook(s) you would like to win. If you have your eye on multiple books, feel free to list them in order of preference.

You can enter up to 3 times, with 3 different recipes (make sure to list each recipe in a separate comment to get an entry for each one).

Chuck everything in a blender (I used the magic bullet, since you can use a single person sized cup to blend in), starting of with 1/4 cup soy milk. Blend untill smooth. At the beginning, I had to stop every 10 seconds or so and give it a shake to get the blades going again. You may also have to use a spoon to remove unblended stuff from the sides. Keep adding soymilk, a little bit at a time, untill at the consistancy you like. (I used about 2/5 cup soymilk in the end). Place in a dish and refridgerate for about 1-2 hours. It doesn’t need refridgerating, it just makes it a little thicker.

entry #3
my first preference is ‘enemy of the steak’, followed by nonna’s Italian kitchen
Tomato oats. It’s really yummy with some grated dairy free cheese stired in at the end. (I like blue style sheese)
You Need for one large serving:

* 30g rolled oats (I think it works best with these as you get a thicker result, but you can use other grains, like barley, rye ect)
* 1/3 tin of chopped tomatoes
* A tablespoon squeeze of tomatoe puree (paste)
* 1 small onion or half a large one
* garlic to taste
* spices to taste
* You can also add optional things like mushrooms, peppers ect.

In a small saucepan, fry the onion and garlic (I use fry-lite for this), then add the chopped tomatoes and tomato puree. At this point, I usually empty the left of the tinned tomatoes in a bowl and 1/5 fill the tin with water, swish it around and add it to the pan.

Bring to the boil, stirring, then turn down to a simmer. Add extra vegetables at this point. If the mixture becomes too thick, add some water and wait untill it’s at the desired consistancy. I have to do this a lot while I wait for other bits to finish cooking. After about 10 minutes, it’s done! But it can be left simmering for as long as the rest of the meal takes to cook.

Remember to stir often when it’s simmering, if you have pans like mine, it burns if you aren’t by it’s side every 2 minutes :S

Place eggplant halves, cut side down on a well-oiled baking sheet. Roast 45 minutes at 375F until eggplant is soft. Scoop pulp out and let drain. Transfer eggplant to blender. Add remaining ingredients and blend.

Sorry, in my first granola recipe, you can use olive oil to substitute for the butter to make it dairy-free.

divrchk

September 20, 2009 at 4:48 pm

Sweet & Sour Meatballs

1 pound of hamburger
1 jar of chili sauce
1 jar of grape jelly

Put chili sauce and grape jelly in a pan on low to medium heat. Form the hamburger into meatball shapes and add to pan. Cover and cook for about 30 minutes or until meatballs are cooked thoroughly. Serve over white rice.

As you know, everything on my blog is dairy free and egg free, so it was tough choice! I just went with some favorites. The first up are these Chocolate Peanut Butter Fudgies (the applesauce version). Yummmmm.

melt chocolate (a double boiler is best, microwave in a pinch)
cream together sugar and margarine
add egg yolks, vanilla/alcohol and chocolate, mix until smooth & consistent.
chill – allow 2-3 hours or be prepared for a gooey mess.
roll into balls, then you can either melt more chocolate and dip them, or roll them in cocoa powder. I like to roll them in a cocoa powder/cinnamon mixture. It can be helpful to chill the freshly rolled balls again, but not entirely necessary.

I’d love either of the dairy free dessert cookbooks, or the Authentic Chinese Cuisine.

Put all the ingredients with 10 cups of water into a large soup pot over medium head, bring to boil, and then reduce heat to simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1/2 hours. Add the remaining 1 1/2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavor if necessary. Serve hot.

Directions:
In a large pot of boiling water, cook penne until al dente. Drain pasta and put into a large glass or ceramic serving dish. Mix together all ingredients with pasta and serve. Yield: serves 6

chicken breast roll with red pesto:
* 2 chicken breast with skin on
* 0.5 cups sun dried tomatoes
* 0.5 cups walnuts
* 6 garlic cloves
* 0.25 cups olive oil
* salt and pepper
* chili flakes to taste
In a food processor, process the sun dried tomatoes, garlic cloves and walnuts. While processing drizzle the olive oil, and keep processing until you get a relatively smooth paste. If you don’t own a food processor, you can chop everything with a knife or with a pestle and mortar.
With a sharp knife, open up the chicken breast, to get a thinner and bigger surface. Make sure the meat stays in one piece. When finished flattening the breast, make some diagonal cuts on the side with no skin. Season the meat with salt, pepper and chilli.
When finished, rub some of the paste inside the cuts, also make sure you rub some of it under the skin. Roll the breast into a tight roll and tie it with thread, or secure it with tooth picks. Repeat the whole thing with the other breast. Put the breasts in a bowl, cover it and leave in the fridge over night.
Heat the oven to medium high heat. Put the chicken breasts in a cooking bag or wrap them in an aluminium foil. Bake them in the oven for 40 minutes. Those are great in a sandwich.

Turn the oven to a high heat. When hot enough, put in the eggplant and let them toast for an hour or until soft. Meanwhile make the tahini. Finely chop in a food processor herbs with garlic. Mix in a bowl en equal amount of tahini and water. Add the lemon juice, chopped parsley and garlic and salt with pepper. Taste the tahini and add seasoning if needed. You can serve the tahini as it is, garnishing with olive oil, chili and parsley.
When the eggplants are cool, empty it with a spoon and finely chop it. Mix it with the tahini. To serve it as a spread or a salad, garnish with olive oil, parsley and chili.The other way to serve this dish, requires a few eggplants. while hot, cut the eggplants lengthwise and open it a bit with your fingers. Drizzle the tahini into the opening, add some olive oil and sesame seeds. Serve hot!

Turn on the oven to medium heat. Oil the baking dish with the olive oil. Chop the parsley and the onion and mix it with the crushed tomatoes. Drain the wheat and mix it with the tomatoes also. Season with a little salt and pepper. Spread the wheat in the oiled backing dish and top it with the marinaded chicken wings. Add half of the marinade. Cover with thin foil and put in the oven for an hour.
After an hour uncover the dish, shake it a bit and put it back in the oven for another hour. In the middle of the second hour, turn the wings over so they’ll get colour from both sides. Garnish with fresh chopped parsley. Serve hot.